Custard Sauce

Overview

The rich milky and eggy aroma will make your fingers twitch.

Mix egg yolks with sugar.
Mix well with a whisk.
Add the flour and mix well.
Pour in the rum and mix well.
Pour the milk into a pot and heat it until it boils slightly, then turn off the heat.
Pour the milk into the egg yolk paste one by one, stirring thoroughly after each spoonful, until all is poured in.
Sieve the egg milk liquid and put it in the pot.
Heat over low heat, stir with a whisk while heating, and scrape the batter from the sides into the pot. Prevent the pot from getting stuck.
When the paste thickens, turn off the heat and allow to cool before use. You can also refrigerate it and use it within 3 days.